Lacchedar Paratha is a delightful Indian flatbread known for its flaky layers and rich texture. It's a simple yet satisfying dish that pairs perfectly with curries or chutneys. Follow these easy steps to make this delicious paratha at home and enjoy the magic of homemade goodness!
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In a mixing bowl, combine wheat flour, salt, and ajwain.
Gradually add water and knead into a soft dough. Add oil while kneading to make the dough smooth.
Divide the dough into equal portions and roll each portion into a ball.
Roll out each ball into a thin circle, apply a thin layer of oil, and fold it into pleats to create layers.
Roll the pleated dough into a spiral and flatten it gently with a rolling pin.
Heat a pan and cook the paratha on medium heat, flipping occasionally, until golden brown and crispy on both sides.
Use warm water to knead the dough for a softer texture.
Ensure the pan is hot before placing the paratha to achieve a crispy texture.
Brush oil evenly on the rolled dough to enhance the layers.
What is the purpose of ajwain in the recipe?
Ajwain adds a unique flavor and aids digestion, making the paratha tastier and healthier.
Can I use whole wheat flour instead of regular wheat flour?
Yes, whole wheat flour works perfectly for this recipe and adds more fiber to the paratha.
How can I make the paratha extra flaky?
Ensure you fold the dough into pleats properly and use oil generously between layers.
Can I store the dough for later use?
Yes, you can store the dough in an airtight container in the refrigerator for up to 24 hours.
What can I serve with lacchedar paratha?
Lacchedar paratha pairs well with curries, chutneys, or even plain yogurt.
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